How to Make Korean Mandoo Asian Cooking Recipe Cuisine

Korea Mandoo (Dumpling Soup)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6 Servings:

9 cups beef stock

2 tbsp light soy sauce

omelette strips to garnish

toasted nori sheets, crumbled, to garnish

Dumplings:

2 tbsp oil

1/2 lb ground pork

1/2 lb ground beef

2 cups fresh bean sprouts, trimmed

1/2 head small Chinese cabbage

3 oz silken tofu

3 spring onions, thinly sliced

1 tbsp toasted, crushed sesame seeds

1 garlic clove, finely chopped

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/2 lb won ton wrappers

Directions:

To make the dumplings, heat the oil in a saucepan over medium heat. Add the pork and beef minces and cook until the meat changes colour. Add 1/2 cup water and simmer gently until the liquid evaporates. Set aside.

Blanch the bean sprouts in lightly salted boiling water for 3 minutes, then remove with a slotted spoon and chop. Boil the cabbage for 5 minutes, drain well and finely chop. Mash the tofu. Mix all these ingredients with the spring onion, sesame seeds and garlic, salt and pepper.

Place a teaspoonful of the filling in the centre of each won ton wrapper, dampen the edges with water and fold over and press together to form a triangle. Cover with plastic wrap so they don’t dry out – they may be made up to 3 hours in advance and refrigerated.

Put the stock, soy sauce and some salt in a large saucepan and bring to the boil. Gently lower the dumplings into the stock, taking care they do not stick together, and simmer, in batches, for 10 minutes, or until they rise to the surface and are cooked.


Serve immediately in small bowls with the omelette strips and crumbled nori to garnish.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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